Homemade Tempeh Burgers are packed with plant-based protein and full of delicious spices! Made with a combination of tempeh, black beans, walnuts, and pantry-friendly seasonings, these high-protein veggie burgers are hearty, satisfying, SO easy to make, and won't fall apart!
If you're looking for a vegan burger recipe that rivals the protein content of store-bought meatless burgers like Beyond and Impossible (but without being highly processed), my friends, this is it!
Packing a whopping 21 grams of protein (if you include the vital wheat gluten), this tempeh burger is a plant-based protein powerhouse.
The patties are oil-free, but can be cooked in bit of oil for a crispier exterior, and are easily made gluten-free, too.
For more high-protein vegan burgers, check out my Jackfruit Burgers and Air Fryer Veggie Burgers next.
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Why You'll Love Tempeh Burgers
- Easy & pantry-friendly: Since this "meaty" burger isn't a traditional veggie burger, there are no veggies to chop! Simply cube the tempeh and just measure everything else and add to the food processor. It's that simple!
- Nutritious: With 21 grams of protein and 8 grams of fiber plus omega-3 fatty acids and a variety of vitamins and minerals, these tempeh burgers are a great source of essential nutrients.
- Make-ahead: They keep well in the fridge for up to 5 days or in the freezer for a month, making them a great meal prep option for busy nights.
Ingredients & Substitutions
- Tempeh: This is the main source of protein in this recipe and gives the burgers a meaty texture and a slightly nutty flavor.
- Black Beans: The beans add more protein and help to bind the ingredients together.
- Walnuts: Add healthy fats and a tad more protein, while helping to thicken the burger mixture. Feel free to use sunflower seeds for a nut-free version.
- Spices and Seasonings: I used a combination of fennel seeds, smoked paprika, dried oregano, dried thyme, dried basil, garlic powder, onion powder, red pepper flakes, ground sage, and black pepper to flavor the burgers.
- Soy Sauce: Provides umami and saltiness, enhancing the overall flavor of the tempeh burgers. Feel free to swap the soy sauce for gluten-free tamari.
- Vital Wheat Gluten: Acts as a binder, giving the burgers structure and helping them hold together during cooking. You can substitute gluten-free flour if needed.
See the recipe card below for amounts and step-by-step instructions.
How to Make Tempeh Burgers
First, preheat the oven to 375° F and lining a baking sheet with parchment paper or a silicone mat.
Place the walnuts and fennel seeds in the bowl of a food processor and pulse until there are no more large chunks of nuts. Add the remaining spices and seasonings, and pulse to combine.
Next add the tempeh, beans, soy sauce and vital wheat gluten to the food processor. Pulse several times, then remove the lid to scrape down the sides. Process until everything is fully incorporated, with no large pieces of tempeh remaining.
Spoon the burger mixture into a ½ cup measuring cup and pack it down tightly. Alternatively, if you have a hamburger patty mold that works, too!
Run a butter knife around the edge of the measuring cup and coax the mixture out onto a cutting board or baking sheet.
Use your hands to gently flatten each burger patty. They should be about 4 inches in diameter and ½ inch thick.
Bake until the burgers are lightly browned and hot in the center, about 30 minutes, flipping at the halfway mark.
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Variations
- Gluten-free: To make this tempeh burger recipe gluten-free, you will need to swap the soy sauce for gluten-free tamari and the vital wheat gluten for all-purpose, gluten-free flour. It's also important to note that not all tempeh is gluten-free, as some brands add gluten-containing grains like wheat or barley. So be sure to check labels and choose a tempeh made from 100% soybeans.
- Nut-free: For a nut-free version, use sunflower seeds in place of the walnuts.
- Crispier Exterior: Heat a cast iron skillet over medium heat and then add high-heat cooking oil. Cook the burger patties undisturbed for 4 minutes. Then flip and cook for an additional 4 minutes. Transfer the skillet to the oven and bake for 10-15 minutes. See photos below.
Serving Suggestions
- Enjoy these tempeh-bean burgers on a bun with all your favorite toppings, like vegan cheese slices, oil-free vegan cheese sauce, lettuce, tomato, pickles, onion, vegan mayo, Bitchin' sauce, BBQ sauce, ketchup and/or mustard.
- They're also great with German red cabbage, sauerkraut and pickled vegetables thanks to the sausage-inspired flavor!
- Skip the bun and serve them with a side of rice, quinoa, a baked potato, and/or your favorite veggies.
- Round out your meal with a fresh side salad like this vegan Caesar, Mediterranean cucumber salad or Italian green bean salad.
Equipment
To make this tempeh burger recipe, you'll need a large food processor and a baking sheet for the oil-free version or a skillet if you want to pan-fry them.
FAQs
I don't find it necessary to steam the tempeh for this recipe, to reduce its natural bitterness, since the spices add so much flavor. However, if you know your taste buds are sensitive to it, feel free to steam the tempeh before adding it to the food processor. This will add some moisture which means you won't need to add any water to the mixture.
Cooked burgers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Helpful Tips
- If you don't have a food processor, finely chop the nuts and tempeh, and then mash all of the ingredients together with a fork or potato masher.
- Avoid overprocessing so that the mixture doesn't become a paste.
- The burger mixture should look dry, but if it seems too dry, add 1 tablespoon of water and continue to process.
More Tempeh Recipes
I hope you enjoy these tasty tempeh burgers. If you try them, be sure to comment below and let us know!
Recipe
Easy Tempeh Burger (High Protein & Vegan)
Equipment
Ingredients
- ½ cup walnut halves (use raw sunflower seeds for nut-free)
- 1 tablespoon fennel seeds
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes - or more if you like extra spicy
- ½ teaspoon ground sage
- ¼ teaspoon black pepper
- 8 ounces tempeh, cubed
- 1 (15 oz) can black beans, rinsed and drained well
- 3 tablespoons soy sauce - or gluten-free tamari
- ¼ cup vital wheat gluten - or gluten-free all-purpose flour
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment or a silicone baking mat.
- Place the walnuts and fennel seeds in the bowl of a food processor and pulse until there are no more large chunks of nuts, about 10 to 12 pulses. Add the remaining spices - paprika, oregano, thyme, basil, garlic, onion, red pepper flakes, sage, and black pepper - and pulse to combine.
- Add the tempeh, beans, soy sauce and vital wheat gluten to the food processor. Pulse several times, then remove the lid to scrape down the sides and stir. The mixture should look dry, but if it seems too dry, add 1 tablespoon of water. Process until fully incorporated, with no large pieces of tempeh or beans remaining, but not so long that it becomes a paste.
- To form the patties, spoon the mixture into a ½ cup measuring cup and pack it down tightly. Run a butter knife around the edge of the measuring cup and coax the mixture onto the baking sheet. Use your hands to gently flatten into shape, making sure it's very compact. The burgers should be 4 inches in diameter and about ½ inch thick.
- Bake for 15 minutes, or until the bottom sides are slightly browned, then flip and bake for another 15-17 minutes. The burgers should be lightly browned and hot in the center. Serve tempeh burgers on a bun with your favorite toppings or as part of a grain bowl or big salad.
Notes
- Preheat oven to 375 degrees.
- Heat an oven-proof skillet (preferably cast iron) over medium heat. Once hot add 2 tablespoons of high-heat cooking oil, such as grapeseed. Without overcrowding the pan (you may need to work in batches) cook the patties undisturbed for 4 minutes. Flip and cook for an additional 4 minutes.
- Transfer the skillet to the oven and bake for 10 to 15 minutes or until hot in the center and firm when pressed.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Claire G
I used kidney beans! Wonderful flavor.
Amanda
Finally found a vegan patty that tastes “hearty”. High in protein but with a umami flavour that makes the burger more satisfying than the predictable veggie burger taste (at least for me, after 5 years I needed something new!).
I’m gluten free, swapped the vital wheat gluten for gluten free flour like she said to in the instructions and it still held great. Probably not as firm as with vital wheat but definitely good and if you don’t like the texture of vital wheat gluten I’d suggest GF flour as a great alternative.
sadie
These look great! I really am trying to buying burgers packaged in plastic and finding a DIY vegan burger recipe that is high in protein is just the ticket.
Can't wait to try. Quick question: Do you find these are freezer-friendly?
Many thanks!
Lori
Hi Sadie,
Yes, they're definitely freezer friendly. Hope you enjoy!
Shellie
Made these tonight. So easy to make and delicious! Thanks!
Paula
I've had this recipe saved on Pinterest, but just got around to making them. Usually not a fan of tempeh, but these were delicious.. maybe the best vegan burgers I've had. Will be making often. Love the flavors!
Lori
Paula, I'm so glad you like them! Thanks for the feedback! 🙂